Try These Soft, Pillowy Gnudi Dumplings With Your Favorite Sauce (2024)

For the Gnudi:

• 16 ounces whole milk ricotta cheese

• 1/2 cup (1.75 ounces) grated parmesan cheese, more for garnish

• 1 large egg, lightly beaten

• 3/4 teaspoon kosher salt, more as needed

• 1/4 teaspoon freshly ground black pepper, more as needed

• 1/3 cup (50 grams) all-purpose flour

• 3/4 cup semolina flour, divided

For the Sauce:

• 1 (28-ounces) can crushed tomatoes

• 6 medium garlic cloves, thinly sliced

• 1 teaspoon kosher salt

• 1 dash freshly ground black pepper

• 1 dash dried oregano

• 1 pinch crushed red pepper flakes, optional

• Basil leaves, for garnish, optional

1. Gather the ingredients.

   

2. Press the ricotta cheese between triple layers of paper towels or clean kitchen towels to extract excess moisture. If the paper towels become very wet, use fresh towels and press again.

   

3. In a large bowl, combine the ricotta, Parmesan cheese, egg, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. With a silicone spatula, fold in the all-purpose flour until just combined.

   

4. Spread about 1/2 cup of semolina flour in a rimmed baking sheet.

   

5. Scoop out the gnudi with a 2- to 3-tablespoon cookie scoop or spoon. Using damp hands, shape them into 1 1/2 to 1 3/4 inch balls. Place the shaped gnudi in the semolina coated baking sheet.

   

6. When the gnudi are all shaped, sprinkle with the remaining 1/4 cup semolina, rolling them gently in the flour to coat. Cover and chill until firm, about 1 hour.

   

7. Bring a large pot of well salted water to a boil.

   

8. Meanwhile, prepare the marinara sauce. In a medium saucepan over medium heat, combine the crushed tomatoes, garlic, kosher salt, pepper, oregano, crushed red pepper flakes, if using. Bring to a simmer, stirring occasionally.

   

9. Reduce the heat to low and continue to simmer, stirring occasionally, about 10 minutes. If the sauce is too thick, add a little water. Adjust the seasoning to taste. Remove from the heat, and keep warm.

   

10. Use a slotted spoon to gently transfer the chilled gnudi to the boiling water. Lower the heat slightly, and boil, gently stirring, until the gnudi float to the top, 5 to 6 minutes.

    

11. Spoon some of the marinara sauce into wide, shallow serving bowls. Divide the gnudi between the bowls. Drizzle with more of the marinara sauce. Top with freshly ground black pepper, Parmesan cheese and fresh basil leaves, if desired. Serve immediately.

    

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

• gnudi
• dinner
• italian
• family dinner

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